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논문 기본 정보

자료유형
학술저널
저자정보
(연세대학교) (배화여자대학교) (연세대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.28 No.1(Wn.138)
발행연도
수록면
99 - 114 (16page)

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초록· 키워드

In this study aims to reduce the risk factors while using kiosks and provide a plan to maximize the benefit factor by analyzing the structural influencing relationship among the consumers’ perceived risk, benefit for kiosks, the use attitude, satisfaction, and intention to reuse the restaurant. The results are as followed. First, the risk of privacy and the loss of human value from the perceived risk of consumers had a significant negative (−) effect on the attitude of use. Second, for the perceived benefit of consumers, all usefulness, simplicity, and pleasure influenced pleasure in the attitude of use. Third, the attitude of use had a positive (+) effect on the satisfaction and intention of reuse, and the satisfaction had a positive effect on the intention of reuse. This study strengthened the security of kiosks at the operational level, suggested plans to change the external design according to the meaningful negative effects of privacy risks and loss of human values on the attitude of use. In addition, current study suggested maximizing benefits based on significant positive effects for improving the the attitude of using the Kiosk.
#Perceived risk #Perceived benefit #Use attitude #Satisfaction #Intention to reuse
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목차

  1. ABSTRACT
  2. 1. 서론
  3. 2. 이론적 배경
  4. 3. 연구 설계
  5. 4. 연구 결과
  6. 5. 요약 및 결론
  7. REFERNCES

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UCI(KEPA) : I410-ECN-0101-2022-594-000210238